Recipe of the Day:
Chocolate Chip Cookies with a Touch of Salt
Posted by Adam
Friday April 2, 2010A recent Slate.com article asks, “Are some kinds of salt better for the planet than others?” Slate’s Green Lantern environmental writer Nina Shen Rastogi explains that salt is processed in one of two ways: if it’s coming from the earth, a mining process is used to extract salt deposits; if from naturally-occurring saltwater, solar evaporation does the trick.
What we know of as gourmet sea salt is collected using the second method, solar evaporation. This would seem the more eco-friendly option as it requires only the sun’s rays rather than fossil-fuel-powered mining machinery. To truly understand the environmental impact, however, one must factor in where the particular sea salt is coming from (usually overseas) and what the packaging is like.
Still, gourmet sea salt is almost always produced from evaporation ponds with no further treatment. This process has minimal impact on the surrounding environment.
In her book Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt, author Christie Matheson calls for different varieties of gourmet sea salt in her 75 recipes. Christie knows her stuff when it comes to salt—from fleur de sel to Maldon to Hawaiian pink to smoked and more, Salty Sweets includes a wealth of salt knowledge and some truly special recipes.
If all this salty talk has got you craving some sodium-kissed snacks, then here is Christie’s scrumptious recipe for Chocolate Chip Cookies. The salt is subtle, but add a whole new dimension to the world’s most popular cookie.
Chocolate Chip Cookies with a Touch of Salt
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
¾ cup (1½ sticks) unsalted butter, softened
½ cup granulated sugar
1 cup packed light brown sugar
1½ teaspoons pure vanilla extract
2 large eggs
2 cups bittersweet chocolate chips or chunks
Grinder sea salt
1. Preheat the oven to 375°F. Line baking sheets with parchment paper.
2. In a medium-size bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugars until creamy. Add the vanilla and beat until thoroughly combined. Beat in the eggs one at a time.
4. Slowly add the flour mixture to the mixer bowl, mixing it in a little at a time, until the flour is well incorporated. Stir in the chocolate chips.
5. Use an ice cream scoop or two spoons to drop balls of dough (about 2 tablespoons each) onto the baking sheets. Bake for 8 to 10 minutes, until set and just golden.
6. Remove the cookies from the oven and immediately sprinkle them with a light dusting of grinder sea salt. Let cool on the baking sheets for about 1 minute, then remove them to a wire rack and let them cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days.
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